Pumpkin Cheesecake Brownies
These Pumpkin Cheesecake Brownies are the perfect fall treat! Combining rich, fudgy brownies with a creamy pumpkin cheesecake swirl, they’re decadent and delicious.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- For the Brownie Layer:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup all-purpose flour
- For the Cheesecake Layer:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1/2 teaspoon pumpkin pie spice
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
- Make Brownie Batter: In a large bowl, combine melted butter, sugar, cocoa powder, and salt. Mix well. Stir in vanilla extract, then beat in eggs one at a time. Gradually add flour and mix until just combined. Do not overmix.
- Make Cheesecake Batter: In a separate bowl, beat softened cream cheese and sugar until smooth. Add pumpkin puree, egg, and pumpkin pie spice. Mix until well combined.
- Assemble & Bake: Pour brownie batter into the prepared pan. Dollop spoonfuls of cheesecake batter over the brownie batter. Use a knife or skewer to swirl the cheesecake batter into the brownie batter.
- Bake: Bake for 30-35 minutes, or until a toothpick inserted into the brownie portion comes out with moist crumbs.
- Cool & Chill: Let cool completely in the pan before lifting out using the parchment paper overhang. Chill in the refrigerator for at least 1 hour before cutting and serving.
Notes
For an extra touch, sprinkle chopped pecans or walnuts on top before baking. You can also drizzle with melted chocolate after chilling.
Find it online: https://grilldrip.com/pumpkin-cheesecake-brownies/